First of all, I should say that I own a recent publication of this book that has all the errata "fixed". I should also say that I am a fairly experienced baker of gluten free baked goods, of yeast breads, and of vegan baked goods. I bought this book hoping for guidance in combining those 3 areas of knowledge.
I have now made two recipes from this book. The first one was a MASSIVE failure. It was the "Multiple Grain Baguette". She says to roll the dough out on a floured surface, but my dough was WAY too goopy for that. I formed it into baguettes directly on the pan and baked it for half the indicated time before it was burned to a crisp on the outside, although not actually cooked on the inside.
I went out an bought myself an oven thermometer in case my oven was running high, to rule out that problem.
Second attempt: I decided to make the "Pecan-Cranberry Bread". It's a quick bread - what could possibly go wrong? So first of all, my dough was like a ROCK in my stand mixer, and I ended up adding almost 2 cups of water in order for it to seem like a quick bread batter. THEN I baked it at 350, as indicated by the book, but again, the bottom was not cooked through. The top half of the loaf is delicious, though...
There is definitely an ingredient ratio issue with the recipes in this book AS WELL as an oven temperature issue.